Here's what you need:
1. Any flavor ice cream
2. Different size heart cookie cutters
3. Sweet Heart candies
4. Red food color
6. Cleaned small paint brush(A new/unused one PLEASE!!!)
8. Small bowl
Here's what you do:
Scoop the ice creams out. Then put it into the cookie
Now put it into the refrigerator for 10 minutes.
Take it out of the FREEZER and take off the cookie cutters.The
ice cream should harden now. Pour the red color food
into a bowl.
Dip the paint brush into the bowl and write some sweet
words. *Example*SWEETY,LOVE,BE MINE,KISS,even a kiss
Put it into the FREEZER for another 10 minutes.
Take it out and stick some Sweet Heart candies onto
You can never miss this step... eat it!
What you need:
36 Hershey's Kisses chocolate
1-1/2 cups miniature marshmallows
1/3 cup milk
2 teaspoons cherry brandy liqueur
8 drops red food color
1 cup heavy whipping cream, chilled
Remove wrappers from chocolate pieces. Combine marshmallows
and milk in small saucepan. Cook over low heat, stirring
constantly, until marshmallows are melted and mixture
is smooth. Remove from heat.
Pour 1/3 cup marshmallow mixture into medium bowl;
stir in brandy and food color, if desired. Set aside.
To remaining marshmallow mixture, add 36 chocolate pieces;
return to low heat, stirring constantly until chocolate
is melted. Remove from heat; cool to room temperature.
Beat whipping cream in small bowl until stiff. Fold
1 cup whipped cream into chocolate mixture. Gradually
fold remaining whipped cream into reserved mixture.
Fill 4 parfait glasses about 3/4 full with chocolate
mixture; spoon or pipe remaining mixture on top. Refrigerate
3 to 4 hours or until set. Garnish with additional chocolate
pieces, if desired.
3 T. Mint Liqueur
1 large T. chocolate syrup
2 T. plus 1 large scoop chocolate ice cream
1 C. cold club soda
Pour the liqueur into a tall chilled 10 oz. glass. Add
the syrup and 2 T. ice cream. Using a long spoon stir
until the ice cream is almost melted. Slowly add the
club soda. Add the scoop of ice cream. Serve right away
with a straw and long spoon.
1 cup all purpose flour
1 cup water
½ cup margarine or butter
1 oz. (1 square) semi-sweet chocolate
¼ tsp salt
2 cups whipping cream
2 to 3 tbsp powdered sugar
1 cup caramel ice cream topping
¼ cup chopped pecans
Heat oven to 375 F. Grease cookie sheets. Lightly spoon
flour into measuring cup; level off. In medium saucepan,
combine water, margarine, chocolate and salt over medium
heat until mixture comes to a boil. Reduce heat to low.
Add flour, beating vigorously until mixture leaves sides
of pan; remove from heat. Place mixture in large mixing
Add eggs, one at a time, beating with electric mixer
at medium speed for 1 minute after each addition; beat
until smooth and glossy. DO NOT OVERBEAT.
To form each puff, spoon about ¼ cup dough onto
greased cookie sheet. Using table knife, form heart
shape by placing knife at edge of dough and pulling
inward ½ inch. Using knife, shape bottom of puff
into point. Bake at 375 F. for 40 to 45 minutes or
until puffed and browned. With sharp knife, pierce side
of each puff to allow steam to escape. Remove from cookie
sheets; cool on wire rack. In large bowl, beat whipping
cream at highest speed until soft peaks form; add powdered
sugar, beating until stiff peaks form. Fold in 1/3 cup
of the caramel ice cream topping and pecans.
To serve, split puffs; remove filaments of soft dough.
Fill each puff with about 1/3 cup filling. Drizzle remaining
caramel ice cream topping over tops of puffs. Makes
1 1/2 c Finely chopped mushrooms
1/4 c Sliced green onion
1 tb Margarine or butter
1 tb All-purpose flour
1/4 c Milk
1/2 c All-purpose flour
2 c Milk
2 tb Margarine or butter
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
4 Eggs, slightly beaten
1 c Shredded cheddar cheese
Cook mushrooms and onion in margarine or butter till
tender (about 5 minutes). Stir in flour and pepper.
Stir in milk all at once. Cook, stirring over low heat
until thickened and bubbly; set aside. Egg Mixture:
Combine flour and milk in medium saucepan. Cook and
stir over medium heat until thickened. Stir in the margarine
or butter till melted. Stir in salt, pepper and nutmeg.
Add eggs, and stir until combined. Stir in 3/4 cup of
the cheese. Pour half of the egg mixture into a lightly
greased 12x7-1/2x2-inch baking dish. Spoon mushroom
mixture over egg mixture. Top with the remaining egg
mixture. Bake in 400-degree oven 20 minutes or until
a knife inserted near the center comes out clean. Sprinkle
with remaining cheese. Let stand 5 minutes. If desired,
garnish with finely chopped red pepper. Makes 6 servings.
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes
Whipped cream and chocolate shavings (optional). In
large bowl, combine vanilla waver crumbs, almonds, butter
and sugar; mix well. Pat firmly into 9-inch springform
pan, covering bottom and 2 1/2 inches up the sides.
Set aside. Melt over hot (not boiling) water milk chocolate
chips; stir until smooth. Set aside. Pour milk into
small saucepan; sprinkle gelatin over top. Set aside
for 1 minute. Cook over low heat, stirring constantly
until gelatin dissolves. Set aside. In large bowl, combine
cream cheese, sour cream, and melted chocolate chips;
beat until fluffy. Beat in gelatin mixture and almond
extract. Fold in whipped cream. Pour into prepared pan.
Chill until firm (about 3 hours). Run knife around edge
of cake to separate from pan; remove rim. Garnish with
whipped cream and chocolate shavings, if desired. Makes
1 9-inch Cheesecake
Cheesecake Tip: To easily cut cheesecake, take a long
strand of plain dental floss, stretch it taut, and gently
press it through the cake. When you reach the bottom
of the cheesecake, simply pull the floss out from underneath.
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tb baking powder
1/2 ts salt
1 c milk
1 ts vanilla
Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter
1/2 c water
4 tb unsalted butter
1/2 c cocoa
1 c powdered sugar
1 ts vanilla
In large mixing bowl, cream butter and peanut butter
until light and fluffy. Add brown sugar. Mix to blend.
Add eggs, one at a time, mixing well after each addition.
In a small bowl, combine flour, baking powder and salt.
Add flour mixture to butter and peanut butter mixture
alternately with milk, beginning and ending with flour
mixture. Add vanilla. Pour batter into 2 well greased
and floured 9 inch cake pans. Bake in preheated 350
degree oven until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before frosting
the cake. Spread half of Peanut Butter Filling over
tops of each cake. Chill. Spread half of Chocolate Glaze
over peanut butter topping on each cake, using metal
spatula dipped in hot water. Spread glaze over cake
while glaze is warm. As glaze cools, it will thicken.
Peanut Butter Filling: Cream ingredients together until
light and fluffy. Chocolate Glaze: Place water and butter
in small saucepan. Bring to a boil. Add cocoa, sugar
and vanilla to water mixture. Mix until smooth. Note:
This recipe will make two 9 inch cakes or one stacked
layer cake. If making the stacked layer cake, the Peanut
Butter Filling should be put between the layers and
on top of the cake before topping it with the Chocolate
Breads, French, Breakfast
1 Loaf large diameter french bread
1/2 lb Breakfast sausage
1/2 Package bacon
1/2 c Milk
4 lg Eggs
1/4 c Sugar
1 ts Cinnamon
1 1/2 ts Vanilla
1/2 lb Boiled ham (thinly sliced)
1 Package American Cheese
In a large skillet fry the bacon and breakfast sausage,
together but separately, until done. While the meat
is cooking, slice the french bread into eight slices
approximately 1 1/2" to 2" thick; then slice
each slice 3/4 of the way through again. Mix the milk,
eggs, sugar cinnamon and vanilla togeather into a batter
in a deep bowl; set aside. Take up the bacon, sausage
and ham and divide each into eight equal parts Dip each
piece of bread into the batter and submerge it so that
both sides and edges are coated. Open each piece and
put in one portion of the meat, bacon, and ham along
with one slice of cheese and close the bread again.
Fry the stuffed batter-coated bread slices in a lightly
oiled skillet until golden brown on the outside and
the cheese is melted on the inside. Serve two slices
to a plate with your favorite garnishes and condiments.
(ie. home fries, maple syrup, confectioner's sugar etc...)
1/2 c. butter, melted
1/4 c. sugar
2 eggs, separated
1/2 tsp. vanilla extract
3 oz. bittersweet chocolate, melted and cooled
1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt (optional)
1/2 c. milk or 3/4 c. buttermilk
Fresh strawberries, sliced and sweetened
In the bowl of an electric mixer, beat butter and sugar.
Add the egg yolks, vanilla and cooled chocolate. Mix
In separate bowl, mix together the flour, baking powder,
and salt, if using.
Add the flour mixture to the chocolate mixture alternately
with the milk, blending well with each addition. (If
using buttermilk, which is thicker than milk, use a
little more if necessary, to thin almost to a pouring
consistency.) With an electric mixer, beat the egg whites
until stiff. Fold them into the batter.
Place about 1/3 cup batter in a hot waffle iron, close
the cover and bake until the steaming stops; these waffles
are dark so don't judge doneness by the color. Serve
sprinkled with powdered sugar and topped with strawberry
slices. Makes 5 to 6 waffles.
Half cup butter
preferably white 2 tablespoons honey
4.5 tablespoons cocoa 225 gms semi-sweet biscuits
2 tablespoons raisins
2 tablespoons chopped nuts (walnuts, almonds, or peanuts)
The best part of this recipe is, There is no cooking
involved! Absolutely !
Crush the biscuits. You can do it by putting it into
a clean bag, and then beat the bag gently, or use the
electric grinder. also grind the nuts.
Put the butter, honey and cocoa into a pan & put
it onto gentle heat. Stir occasionally, and REMOVE as
soon as the butter melts. Stir the butter, honey and
cocoa together thoroughly.
As soon as the butter mixture has cooled slightly, add
the crushed biscuits and nuts. Stir thoroughly.
Take an about 2 cups capacity cake tin, and grease it.
Put half spoon of butter inside, and rub thoroughly
at the base. Now pour in the biscuit mixture, and press
Put the tin in refrigerator to cool and set in.
After sometime, you can put the tin in warm water, and
then invert the tin on a plate. Cut in to thin slices
and serve. Add the scoop of ice-cream for special effect.
1-1/2 cups (375 mL) firmly-packed brown sugar
2/3 cup (150 mL) Crisco Shortening
1 tbsp (15 mL) water
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) cocoa
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) miniature semi-sweet Hershey's
6 oz (180 g) white chocolate
12 candied pineapple hearts (optional)
1. Preheat oven to 375°F (190°C). Place sheets
of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, water and vanilla
in large bowl. Beat at medium speed of electric mixer
until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir
in Hershey's Chipets. Divide dough in half. Spread dough
into 2 un greased 8-inch (20 cm) round cake pans.
4. Bake one pan at a time at 375°F (190°C) for
10 to 12 minutes. DO NOT OVER BAKE. Cool 5 minutes in
pan. Cut with 2-inch heart-shaped cookie cutter with
point towards center to make 6 cookies. Remove cookies
to foil to cool completely.
5. Chop white chocolate into l/2-inch (1 cm) pieces.
Place pieces in a microwave safe shallow bowl. Microwave
on 100%(HIGH) power for 30 seconds. Stir. Repeat at
30 second intervals until chocolate is melted. Spread
melted chocolate on top of cooled hearts. Cut pineapple,
if used, into 2-inch (5 cm) hearts 1/4-inch (6 mm) thick.
Top each cookie with red candied pineapple heart. Set
aside to dry completely. Makes: About 1 dozen cookies
4 potatoes, boiled
1/2 cups cream
1/2 tablespoons of salt pepper to taste some fresh coriander,
finely chopped (optional)
6 tablespoons grated cheese
Cool the potatoes, and peel them. make thick slices.
Beat the cream slightly, and mix it with salt, pepper,
and coriander Lightly grease a baking dish with a tablespoon
of oil. Rub it all over the base. Put 1/3 of the potatoes
into the dish. Put 1/3 of the cream over, and then add
2 tablespoons of the cheese. Repeat the layers, ending
with cheese When you are ready to eat and/or serve,
preheat the oven to 180 C , Bake the potatoes for about
20 minutes, or till the top is nicely browned.
2 Large potatoes
2 slices of bread
3/4 teaspoons of salt
1/2 teaspoons of mango powder (optional )
red chili powder to taste, or green chilies finely chopped
2-3 teaspoons fresh coriander finely chopped.
Oil for frying
Boil the potatoes (use the pressure cooker for efficiency),
and wearing oven gloves, peel the potatoes and put them
onto the plate. Put the bread on a small bowl. and pour
just bout enough water to cover. Lift out one slice
of bread at a time from the water, squeeze it hard to
remove as much as water possible, and drop in to hot
potatoes. Ad also the rest of the ingredients except
the oil. Mix, and mash well. Check salt and other seasonings,
and add whatever is needed at this this point. Divide
the mixture into 6 equal bits, and roll each one into
smooth balls. (rub a little oil on your palms, so that
they don't stick). As soon as you make a smooth balls
with almost no cracks, press slightly, so as to flatten
it. Neaten the edges, and keep them covered in napkin
papers, until you are ready to eat. When you are ready
to serve or to eat, you will just need to fry them.
Take a flat fry pan, and put in oil of about an inch
deep. Put in as many potato cutlets will fit in comfortably.
Fry golden brown on each site, and a slotted spoon will
come real handy while frying. As soon as frying is complete,
put the cutlets on brown or napkin papers, to dry out
the extra oil. Serve hot, with sauce.
3 Large potatoes
2 Large tomatoes
1.5 teaspoons cooking oil
3/4 teaspoons cumin seeds
1/4 teaspoons turmeric powder
1/2 teaspoons coriander powder
Green chilies to taste
salt to taste( normally 1/2 teaspoon reqd.)
3 teaspoons fresh, finely chopped coriander (optional)
Wash the tomatoes, and cut them in to small pieces,
then add the green chilies, and blend in an electric
blender. Wash and boil the potatoes. Cool and peel them,
and cut into cubes, and keep them aside. Take a pan,
and put in the oil. Heat the pan. After theoil has warmed
up, add coriander powder and the turmeric powder, After
another few seconds, add the tomato-chili paste, salt,
and fresh coriander. Stir well and cook on medium flame
for sometime. Add the cubed potatoes, stir to coat well
with the paste, cook for sometime and serve. It will
be a good idea if you make small holes in the potato
cubes with a fork.
Have A Great Valentine!